20-Minute Chick'n Enchilada Bowl

February 23, 2017

This was definitely a make-again dish. It came together pretty quick (about 20 minutes or so) and was very flavorful. Serves 4.

2 tablespoons olive oil
1 small sweet onion, diced
2 cloves garlic, minced
1 small zucchini, diced
1/2 cup grated carrot
1 package Gardein Teriyaki Chicken (use sauce pack for something else), cut strips into bite-sized pieces
1 4-ounce can diced green chiles
salt and pepper to taste
1/2 teaspoon cumin
1 15-ounce can black beans, rinsed and drained
1 12-ounce can enchilada sauce
4 corn tortillas, sliced
1 1/2 cups Daiya cheddar shreds
Garnishes: avocado, sour cream, cilantro, etc
Rice to serve over

Heat olive oil over medium heat in a large skillet. Saute onion, garlic, zucchini and grated carrot until they start to become tender, about 5 minutes. Stir in chicken and cook 3 minutes or until heated...
See the full directions on my site

Nutritions

Calories
820

Sodium
1471mg
61% DV

Fat
45g
69% DV

Protein
23g
46% DV

Carbs
87g
29% DV

Fiber
12g
48% DV

Vegan